Little Miss Magic & buddy jumping from rock to rock.
11/26/09
11/26/09
And an update:
First the good news: I FOUND MY CAMERA!! YIPPEE!! It was hiding in plain sight on a self behind our bar. I searched that bar more than six times once...but I never looked up, just down on the counters well, that's stretching the truth just a bit.
Now on to other stuff: I have some sort of bronchitis-like thingy going on and am doing a most excellent job of feeling sorry for myself. Had to miss work yesterday and will miss tomorrow as well. I'm planning on being good-to-go by Wednesday. Positive thinking, that's what I'm doing! And last Saturday when I was in the middle of making what turned out to be one of the most delicious soups any of us has ever had (Cousin Jule's Auntie Mary's recipe - could she ever cook!), I managed to slice off the a really good chunk of the pad of my left thumb. (No, it didn't go into the soup!) Jules did a fine job of patching me up and finishing our soup. Gotta tell you, I was impressed as this is a girl that faints at the sight of blood. Of which there was a fair amount. All over the cabbage. Which was promptly thrown away. Yup, the thumb hurts in a throbbing kind of way, and I have to wear a goofy bandage till next week, but I've decided if you have to have a finger out of commission, the left thumb (or the thumb of the hand you don't write with) is the best one! I've realized that I never ever use my left thumb when typing keyboarding! Unlike my friend Kate who when she temporarily lost the use of her right index finger, could barely type at all!
So that's it in a nutshell. Between no camera, traveling Wednesday through Saturday, getting wheezy, my thumb, etc., etc., etc., life for TSannie and TSannie herself have been pretty damn boring of late.
For all you beef-lovers out there (sorry Daryl;-) I'll leave you with that wonderful recipe:
Winter Warmer Beef Soup
1 3 lb. or so beef roast, cut into cubes
butter - as much or as little as you want to use
2 large potatoes, cut into cubes
2 large onions, chopped
2 cups each - cabbage, celery and carrots, chopped
1 46 oz. can V-8 or tomato juice
salt & black pepper & red pepper to taste
1 28 oz. can diced tomatoes (Ann's addition)
1 - 2 cups frozen petite peas (Jules' addition)
Brown beef (in an iron skillet) in butter, adding more butter if necessary. When beef is nice and browned, remove from skillet and place in a Dutch oven. Add the cubed potatoes (and more butter if necessary) and toss to coat with the drippings in the skillet. Cook for about 5 - 10 minutes, then add to beef. Next add the onions to the skillet and saute until nice and browned. Now add everything except the peas to the Dutch oven. Bring to a boil, then turn down to a simmer and simmer for 4 hours or place all in a crock pot for 10 hours on low. Just before you serve throw in the peas and allow to defrost in the hot soup. Taste and correct seasonings. Serve with a good crusty bread.
As Aunt Mary wrote, this is a very thick soup. You could add more water, V-8/tomato juice or beef stock if you'd like. We didn't.
Our Winter Warmer Soup was just fabulous - and every single drop of it was gone by Monday lunchtime. Shoot! I wanted some more for dinner last night!
butter - as much or as little as you want to use
2 large potatoes, cut into cubes
2 large onions, chopped
2 cups each - cabbage, celery and carrots, chopped
1 46 oz. can V-8 or tomato juice
salt & black pepper & red pepper to taste
1 28 oz. can diced tomatoes (Ann's addition)
1 - 2 cups frozen petite peas (Jules' addition)
Brown beef (in an iron skillet) in butter, adding more butter if necessary. When beef is nice and browned, remove from skillet and place in a Dutch oven. Add the cubed potatoes (and more butter if necessary) and toss to coat with the drippings in the skillet. Cook for about 5 - 10 minutes, then add to beef. Next add the onions to the skillet and saute until nice and browned. Now add everything except the peas to the Dutch oven. Bring to a boil, then turn down to a simmer and simmer for 4 hours or place all in a crock pot for 10 hours on low. Just before you serve throw in the peas and allow to defrost in the hot soup. Taste and correct seasonings. Serve with a good crusty bread.
As Aunt Mary wrote, this is a very thick soup. You could add more water, V-8/tomato juice or beef stock if you'd like. We didn't.
Our Winter Warmer Soup was just fabulous - and every single drop of it was gone by Monday lunchtime. Shoot! I wanted some more for dinner last night!
~~~
xoabb
expect anything!
xoabb
expect anything!
